Artichokes are great for you. They’re full of fiber and antioxidants, plus polyphenols that fight inflammatory disease.
Unfortunately, traditional artichoke dip piles on the sweeteners, preservatives, and artificial additives. This recipe gives you all the great flavor and leaves out the bad stuff, so you get a flavorful, creamy dip that’s a guaranteed crowd pleaser.
Roasted Artichoke Dip is the next recipe in our Holiday Party menu, joined by more tasty, healthy dishes perfect for your next shindig: Smoked Paprika and Cayenne Roasted Almonds; Virgin Stuffed Mushrooms; Herbed Salmon Cakes with Tartar Sauce; and Champagne Twist Cocktail.
1Preheat the oven to 450F. Lightly oil a large baking sheet
2Combine the artichoke hearts, garlic, and 1 tablespoon of the oil in a medium bowl.
3Spread the artichokes and garlic out in a single layer on the prepared baking sheet. Roast, stirring occasionally, until the artichokes are lightly browned and the garlic is tender, 20-22 minutes.
4Remove from the oven and let cool for 5 minutes.
5Meanwhile, heat the remaining 1 tablespoon oil in a medium nonstick skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 12 to 15 minutes; let cool for 5 minutes.
6Combine the artichoke hearts, garlic, onion, avocado, mayonnaise, lemon juice, and salt in the bowl of a food processor. Process until smooth, and transfer to a bowl.
7Top with the parsley or basil, if using. Then ENJOY!
This recipe is part of the Holiday Party menu, with the Champagne Twist Cocktail; Smoked Paprika and Cayenne Roasted Almonds; Virgin Stuffed Mushrooms; Roasted Artichoke Dip; and Herbed Salmon Cakes with Tartar Sauce. Check out the Holiday Party Menu and Guide for links to all the recipes, plus more handy tips and tricks for a fun, festive party.
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.
Sugar Impact Mayonnaise
December 14, 2016
Store-bought mayo comes packed with sweeteners, damaging oils, and mystery additives known as “natural flavors.” This vegan-friendly homemade version is fresh and creamy, but without the sugar impact or eggs.
- Prep: 10 mins
- Yields: 1 cup
1Combine the coconut milk, cashews, lemon juice, mustard, and salt in a blender and puree.
2With the blender running, add the oil in a slow, steady stream until the mixture is thick and creamy.
3Store in an airtight container in the refrigerator for up to 3 weeks.
This recipe is part of the Lunch at the Beach Menu, with Chipotle Deviled Eggs, BLT & Avocado Wraps, Garlic Hummus with Lentil Chips, and Fresh Fruit with Cinnamon Almond Butter. Check out the Lunch at the Beach Menu and Guide for links to all the recipes, plus more fun activities and tips for a fantastic beach picnic!
Want more tasty, healthy recipes? Check out jjvirgin.com/recipes.
Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015
Don’t forget to check out our Holiday Party menu and guide, with great tips for an easy, entertaining celebration with all the fun and none of the stress.
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